Vegetable steaks have become very popular lately and for good reason. They’re a perfectly comforting meal during chilly winter days. This recipe takes advantage of lentils and their abundance of folic acid. It has been shown that getting enough folic acid in our diet not only aids in the optimal function of our bodies but might also help maintain a more positive mood.
Before composting those squash seeds, why not consider roasting them? Rinse seeds well under cold water before tossing with a teaspoon or two (5 to 10 mL) of grapeseed oil and a pinch of salt. Spread in even layer on baking tray before baking at 350 F (180 C) until golden, about 15 to 20 minutes.
Per serving:
Preheat oven to 400 F (200 C). Line large baking tray with parchment paper and set aside.
Bring large saucepan of water to a boil over high heat. Add lentils and cook, stirring occasionally, until tender, about 20 to 25 minutes. Drain and transfer to large bowl and set aside to cool slightly.
In medium bowl, stir together olive oil, parsley, half of the minced garlic, 1/4 tsp (1 mL) salt, pepper, lemon zest, and 2 Tbsp (30 mL) lemon juice. When lentils are just warm, add parsley mixture and stir to combine. Set aside.
Cut butternut squash into 4 steaks lengthwise, each about 1/2 in to 3/4 in (1.25 cm to 2 cm) thick. Reserve any remaining butternut squash for another use. Remove any seeds, place on prepared baking tray, and rub all over with grapeseed oil. Roast in oven for 20 minutes.
Meanwhile, in small saucepan, stir together butter, oregano, remaining minced garlic, and remaining 1/4 tsp (1 mL) salt over medium heat. Bring to a simmer, remove from heat, and stir in remaining 1 Tbsp (15 mL) lemon juice.
After squash has been roasting for 20 minutes, remove from oven, brush with butter mixture, and return to oven until tender and golden, about another 15 to 20 minutes.
To serve, divide butternut squash steaks on platter or divide among serving plates. Top with lentil mixture, crumbled feta cheese, and pomegranate arils.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.